Spaghetti with Basil Pesto

Want an easy, light, local, and seasonal recipe? All these at once? you mught ask. Tes: Spaghetti with Basil Pesto!

This recipe comes from the Italian region of Liguria, where it is traditionally prepared using a mortar and pestle.

If you don’t have one, you can use a mixer. I would recommend not mixing the ingredients too finely, though, because the result is better if there are some bits left in the sauce😉


Only a few ingredients to make Basil Pesto: extra virgin olive oil, pine nuts, garlic, Parmesan cheese, and, of course, basil
  • Fresh basil two bunches, about 50g in all
  • Garlic one or two cloves to taste
  • Pine nuts 20g
  • Parmesan cheese 80g
  • Extra virgin olive oil 40 ml
  • Spaghetti for 4 servings

How to make Basil Pesto

Put all the ingredients in the mixer, chop coarsely, and voilà!
The sauce is ready to season spaghetti or another type of pasta of your choice.

✨If the sauce is too thick, you can add a little more pasta cooking water at the time of serving.
✨If you have any pesto left over, you can freeze it in ice cube trays and use it later to flavour soups or other sauces.

Buon appetito!

If you made more pesto than you use today, you can keep it a few days in the refrigerator.

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About Valentina

Valentina is a natural scientist, communications consultant, and the founder of Day by day Plants. She is passionate about plant-based food and she is always looking for new ideas for living more sustainably. She finds inspiration locally as well as from other cultures.